Mushroom, Broccoli Rabe and Barley Soup

If you use vegetable broth this soup is completely vegetarian (obviously skip the optional bacon for sprinkling!) Skip both the bacon and the Parmesan and use vegetable broth and the soup is even vegan. It’s a real dinner soup, packed with great stuff. Conversely, you can add shredded chicken to this soup to make it a non-vegetarian one pot meal.

How to Make It

Heat a large skillet over medium high heat. Add the oil. Add the mushrooms and shallots, season with salt and pepper, and sauté for about 8 minutes until the liquid has evaporated and the mushrooms have turned nicely browned. Add the broccoli rabe and red pepper flakes and sauté for another 5 minutes or so until the broccoli rabe is just starting to become tender.

Meanwhile bring the chicken broth to a simmer in a large pot over medium high heat. Add the broccoli rabe mixture to the pot, along with the cooked barley, and simmer for another 5 to 10 minutes, until everything is tender. Taste and adjust the seasoning, then serve in a bowl with either bacon or Parmesan on the side for sprinkling on top, if desired.

Note: I love boxed and canned broths, and use them daily, but when a soup is as simple as this, a homemade broth goes a long, long way, if you have the time. You can also purchase store-made broths and stocks from upscale groceries and gourmet shops, and even though they are a bit pricier, the flavor can be great. A shortcut I take all the time is to use canned or boxed broth and simmer a few pieces of chicken in the broth along with some sliced carrots and onions for an hour or so, which adds another layer of depth and flavor to store-bought broth.